Peppermint Mocha Ice Cream in a Jar

Directions

• Peppermint Mocha Ice Cream
• In a mason jar, combine the heavy whipping cream and sugar.
• In a small bowl combine 2 Tbsps of hot water and the cocoa powder. Whisk the cocoa powder with the water until the chocolate is smooth, with no clumps.
• In a microwave safe bowl, combine 1 candy cane and 1 tbsps of hot water. Stir the candy cane in the hot water to dissolve the candy cane. If needed place the bowl in the microwave, microwaving in 30 second increments, stirring between each round, to help dissolve the candy cane.
• Once the candy cane is dissolved, add the candy cane syrup to the chocolate mixture.
• Add the tsp of instant coffee to the chocolate mixture and stir until smooth.
• Pour the espresso-chocolate mixture into the mason jar with the cream and sugar. Put the lid on the jar and shake it for 30 seconds until combined.
• Place the two remaining candy canes in a ziplock bag, and use the back of a spoon to crush up the candy canes into small pieces. Add the crushed candy canes to the mocha ice cream mixture.
• Put the lid on the jar and shake the ice cream mixture again for 10 seconds.
• Take the lid off the jar and place the ice cream mixture in the freezer. Freeze the ice cream for at least 6 hours, (or until completely frozen). While the ice cream is freezing, stir it every 2 hours, to keep the candy canes from settling to the bottom.
• Once frozen, scoop and enjoy.
• Make it an Affogato
• Add a few scoops of Peppermint Mocha Ice Cream to a bowl.
• Pour 2 shots of espresso over the top of the ice cream.
• Top with whipped cream and crushed candy canes.
• Enjoy the magic!